Old Fashioned Gingerbread Cake with Caramel Glaze

Make this Old Fashioned Gingerbread Cake Recipe with a Rich Brown Sugar Caramel Glaze. This is a vintage cake that is served warm topped with homemade brown sugar caramel glaze.

Course Dessert

Cuisine American

Keyword Caramel Glaze, Gingerbread Cake, Old Fashioned Caramel Glaze, Old Fashioned Gingerbread Cake

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 378kcal

Author Evelyn

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup unsalted butter melted
1/2 cup brown sugar (packed) preferably organic whole cane sugar
2 large eggs
1/2 cup hot water 100 degrees F
1/4 cup molasses

For the Glaze

1/2 cup brown sugar (packed) . preferably organic whole cane sugar
1 tbsp Organic Corn Starch
1/3 cup heavy cream
1 tbsp unsalted butter
1 teaspoon Vanilla extract

Instructions

For the Cake

Preheat the oven to 350 degrees F. Grease a 9-inch square pan
In a large bowl, combine the flour, baking soda, ginger, cinnamon and, salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses.
Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and place in the preheated oven. Bake for 40 minutes until a toothpick or cake tester inserted in the center comes out clean.
While the cake is cooking make the caramel glaze (below)
Remove from oven and serve warm with the caramel glaze drizzled over the top.

For the Glaze

In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup of water and whisk until smooth.
Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla.
Drizzle over the still-warm gingerbread cake and serve it immediately.

Notes

The Gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.

If the Caramel Glaze is not served immediately it can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.

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